How do I cook boneless skinless chicken breasts?
- Thread starter Turkish
- Start date
meltdown75
Lifer
- Nov 17, 2004
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You have a lot of options, but the easiest imho (frozen, thawed - doesn't matter) is to throw them in the oven on a cookie sheet. preheat to 375 or so, cook for 45min-1 hr. you can use tin foil & non-stick spray if you wish. cut into them after 40 mins to make sure they're cooking ok. g/l, enjoy 
Tablespoon or two of oil in the pan on med-hi heat, flip a couple of time till no more pink. Fifteen minutes about.
Siddhartha
Lifer
- Oct 17, 1999
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Red Dawn
Elite Member
- Jun 4, 2001
- 57,529
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Here's how I cook them. I dip them in egg or egg substitute and then roll them in Seasoned Bread Crumbs mixed with Parmesan Cheese, Garlic Powder, Onion Powder, Salt and Pepper and throw them into an oven heated at 350 for about 45 minutes. Make sure you coat the pan or the tinfoil in the pan with Olive Oil or Pam so the Breasts don't stick.
Originally posted by: The Boss
I do have a Foreman grill but I don't think I want to cook 6 chicken breasts on it because it's pretty small (probably can grill 2 at a time)
Good point lol.
meltdown75
Lifer
- Nov 17, 2004
- 37,548
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my favourite healthy and tasty chicken recipe is this.
chop up 2-3 cloves of garlic (or however much you like).
put chicken breasts in bowl.
Add the juice of one/1.5 large lemons.
add garlic.
drizzle about 1/1.5 tablespoons of olive oil in the bowl.
Add salt and pepper. Mix and prick chicken with a fork.
Cover and let sit in refrigerator for 30 mins.
Heat pan on medium high heat.
you can add a cooking spray to the pan, but I don't.
Add chicken to the pan and cook until not pink on the inside any more. let it get browned on the sides, it tastes good.
chop up 2-3 cloves of garlic (or however much you like).
put chicken breasts in bowl.
Add the juice of one/1.5 large lemons.
add garlic.
drizzle about 1/1.5 tablespoons of olive oil in the bowl.
Add salt and pepper. Mix and prick chicken with a fork.
Cover and let sit in refrigerator for 30 mins.
Heat pan on medium high heat.
you can add a cooking spray to the pan, but I don't.
Add chicken to the pan and cook until not pink on the inside any more. let it get browned on the sides, it tastes good.
Not if you clean it right away. A trick if you aren't going to clean it immediately is to put a damp papertowel between the grills while its still warm and it will keep everything from sticking while you eat and then you can clean up by just wiping it clean.
Zenmervolt
Elite member
- Oct 22, 2000
- 24,514
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Don't even need to do that.
If I let it sit and stuff gets hard, all I have to do is turn it on again and let it heat up. Then I pour a little water on the grilling surface and everything washes right off.
ZV
fixed?
i let them soak in Jack Dans and spices/whatever you want over night. put in pan with a thin layer of bbq covering the bottom and cover with tinfoil at tight as you can, put in oven at 375 and brush bbq on it every 1/2hr so it dont dry out and the bbq sauce dont caramelize, bake till they are done to yer liking
i'd just slow cook it on a pan with some oil, chopped garlic, and maybe some soy sauce, or tomato sauce or something.
btw boil = soft spongy meat = eww.
btw boil = soft spongy meat = eww.
I would just put a piece of parchment paper on the bottom of the pan. Easy cleanup and no stick!
I improvesed yesterday and boy was it good
4x chickenbreasts cooked on a frying pan using some butter, add kurry, oster souce, koriander (think that what it was), when its ready add quite alot of iceberg salad on the pan, close the lid and let it cook there for a short while. Then its ready to eat, for added flavoring add satoya souce when eating. Good stuff
oh yeah and cut the chicken breasts before you put it on the pan
4x chickenbreasts cooked on a frying pan using some butter, add kurry, oster souce, koriander (think that what it was), when its ready add quite alot of iceberg salad on the pan, close the lid and let it cook there for a short while. Then its ready to eat, for added flavoring add satoya souce when eating. Good stuff
oh yeah and cut the chicken breasts before you put it on the pan
All pricking the meat will do is make holes for the juice to escape and dry out the meat. No need to do this.
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